• 2 cups small shell pasta
• 3 cloves garlic, crushed
• 2-1/4 cups canned plum tomatoes, drained, coarsely chopped, juice reserved
• 1/3 cup white wine
• 1/3 cup plus 5 Tbs. tomato sauce
• 1/8 tsp. cayenne pepper
• 11 ounces cooked shrimp, peeled, deveined, and drained
• 2/3 cup fresh dill, finely chopped
• 1-1/3 cups Asiago cheese, grated

Preheat oven to 400°F. Cook pasta in a large pot of boiling water about 6 minutes, until partially cooked. Drain. Combine garlic with juice from tomatoes and wine in a heavy nonreactive saucepan over medium heat. Bring to a boil, stirring frequently. Simmer 5-7 minutes, until most of liquid has evaporated. Stir in tomatoes, tomato sauce and cayenne. Bring to a boil. Add shrimp, pasta, dill and half the cheese. Mix thoroughly. Transfer to a shallow baking dish. Sprinkle with remaining cheese. Bake 15-20 minutes, or until heated through.

Per serving: calories 563, fat 12.9g, 21% calories from fat, cholesterol 168mg, protein 39.9g, carbohydrates 67.9g, fiber 3.8g, sugar 7.7g, sodium 672mg, diet points 12.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 3.8, Lean meat: 1.5, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 2.3

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The recommended wines are: Sauvignon Blanc, Chardonnay, or Merlot.